MEET THE CHEF: David Wilhelm of Tavern at the Mission in San Juan Capistrano, California
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5 Reasons to Visit® sat down with Executive Chef David Wilhelm of Tavern at the Mission in San Juan Capistrano, California.
Tavern at the Mission in San Juan Capistrano, California
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Michigan where I developed an appreciation for American comfort food as my mom was a great cook and made everything from scratch including our bread. We aways had a garden so I developed an early appreciation for fresh, organic, home-grown produce. During my college summers I worked as a wait in NYC in upscale French and Italian restaurants where I received my first exposure to upscale European cuisine. Subsequent travels to France and Italy began to shape my philosophy about cooking.
Tavern at the Mission in San Juan Capistrano, California
Tell our readers an interesting fact or two about yourself.
I try not to complicate a dish by adding too many ingredients, rather I prefer to limit the number of components and focus on a couple simple flavor profiles.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
One of my favorite foods is seared foie gras but since it has been outlawed to sell or serve in California I now serve a duck liver and cognac mousse with a blackberry gelée, grilled sourdough and Hawaiian pink salt.
Tavern at the Mission in San Juan Capistrano, California
Tell us about one of the most creative dishes you’ve created?
At my French 75 restaurant in Laguna Beach one of the most popular appetizers was the classic French Onion Soup and I wanted to find another way of offering the classic flavors and textures of this dish so I developed the ‘French Onion Filet Mignon’ which was a grilled filet served in a cast iron skillet filled with onion soup and glazed the top of the filet with Compté gruyere cheese.
Tavern at the Mission in San Juan Capistrano, California
What are three ingredients that you simply couldn’t live without?
Fresh sage, butter and chipotle chiles.
What is one of your greatest accomplishments and/or recent awards you've earned?
I have created and operated 20 restaurant concepts in Southern California for over 40 years and have received both the “Chef of the Year Award” from the Southern California Restaurant Writes and the “Entrepreneur of the Year” from the Orange County Business Journal.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Creative, comfort foods.
We love the art behind plating. What do you love about designing the perfect dish?
Diners definitely eat with their eyes first but I don’t like over complicating the presentation of the dish to the degree that it becomes “pretty food.”
What’s your favorite cocktail or beverage of choice?
Codigo Rosa tequila.
Tavern at the Mission in San Juan Capistrano, California
What do you love about being the Executive Chef of Tavern at the Mission in San Juan Capistrano, California?
Tavern at the Mission. It is an iconic location in downtown San Juan Capistrano across the street from the historic old Mission. As a local resident I am very happy to bring my food to locals and tourists alike.
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